1 cup sliced mushrooms
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon salt
1 1/2 cups chicken broth
4 cups chopped onion
2 cups chopped celery
1 cup chopped celery
1 cup chopped mushrooms
2 tablespoons olive oil
7 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried sage
1/2 teaspoon dried marjoram (optional)
1/2 teaspoon dried basil
Place mushrooms in a large saucepan with water to cover. Bring to a boil, and cook, stirring occasionally, for 3 to 4 minutes. Remove from heat, and drain.
Stir in olive oil, garlic powder, salt, chicken broth, onion, celery, mushrooms, lemon sauce, rosemary, marjoram, sage, and marjoram (optional). Bring to a boil, and reduce heat to low. Simmer for about 30 minutes, or until vegetables are tender.